Pea and Mushroom Pasta

A creamy cheese sauce pairs perfectly with mushrooms and baby peas in this hearty, stick-to-your-bones pasta dish. It’s a snap to prepare in under half an hour, too!

Serves: 6Hands-on: 15 minutesTotal: 25 minutesDifficulty: Easy

Serves: 6


  • 6 Tbsp. butter, divided
  • 8 oz. sliced mushrooms
  • 1 cup frozen baby peas
  • 1 cup heavy cream
  • 2 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. white truffle oil
  • 1 lb. penne pasta, cooked
  • 2 cups grated Parmesan cheese
  • ½ tsp. salt
  • ¼ tsp. ground black pepper


  • Heat 2 tablespoons butter in a medium skillet over medium-low heat. Sauté mushroom and peas for 10 minutes, until mushrooms are soft.
  • In a small saucepan, heat cream and remaining butter over low heat until butter is melted. Stir in garlic, onion, and truffle oil. Heat for 5 minutes. Do not allow mixture to boil or simmer.
  • Pour cream mixture over the pasta. Stir in Parmesan. Carefully fold in the mushrooms and peas. Season with salt and pepper and serve hot